Lampascioni in olive oil
Place of Origin
Lampascioni in olive oil are typical in the whole Puglia and a Traditional Agricultural Food Product (PAT) of the region. Lampascioni themselves are part of the Slow Food movement.
The lampascione is an onion, similar to a bulb, of a pinkish colour and bitter-tasting. The bulb of the plant grows to a depth of 12 to 20 centimetres below ground while the plant tends to bloom in spring until summer.
For the preparation of this preserve the bulbs of lampascioni must be washed well, eliminating the outer and fibrous parts and cleaning any residue of ground.
They are then boiled in water and vinegar and, once cooked, allowed to dry for 24 hours.
The following day they are arranged in glass jars with mint, celery, garlic, parsley and covered with extra virgin olive oil.
Lampascioni are usually used as a garnish for dishes based on meat or fish, as appetizers or added to salads.